Banana Bread

Banana Bread by Sabrina Evans

Videography and Production by Amanda Sue Quiroz

Sabrina Evans, an StMU alumna with a BA in communication studies, bakes a moist chocolate chip banana bread on camera. Evans talks about her first experience baking banana bread. She describes the “sense of comfort and a sense of consistency” from the banana bread that brings back memories from her college days and the people she loves.

Ingredients:

  • 3-4 medium, overripe bananas
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 c. vegetable oil
  • 1 1/2 cups All Purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp. baking soda
  • dash of ground cinnamon
  • 1/8 tsp salt
  • 1 cup chocolate chips

Directions:

Preheat the oven to 350ºF.

Prepare a 9×5 baking pan by lining it with parchment or foil and lightly spraying with nonstick spray.

Preheat the oven to 350ºF.

Prepare a 9×5 loaf baking pan by lining it with parchment or foil and lightly spraying nonstick spray.

Mash the bananas with a fork or whisk.

Whisk in the sugar, egg, vanilla, and vegetable oil.

Mix in the flour, baking powder, baking soda, cinnamon, and salt.

The batter will be lumpy. Fold in the chocolate chips.

Pour the batter into the prepared baking pan (top with more chocolate chips if you want).

Bake for 55-60 minutes (start checking for doneness with a toothpick at 55 minutes). Let cool.

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